THIS summer, ice cream fanatics will be tempted to get their licks with tons of new flavors and fads. Take a peek at the season’s most thrilling chills.

Cool visions

We all scream for it, but who dreams of it? Michele Weber, of Good Enough to Eat (483 Amsterdam Ave., at 83rd Street; [212] 496-0163).

“She had a dream about Mallomar ice cream on waffles with sauce and whipped cream,” chefowner Carrie Levin says. So Weber brought in some Mallomars and started folding chunks into the café’s homemade vanilla ice cream.

Art of the scoop

“What’s better than enjoying refreshing gelato while contemplating a sculpture,” muses Danny Meyer. So his new Gelato Bar in the MoMA’s sculpture garden (11 W. 53rd St.) is scooping up six flavors, including fresh mint and lemon sorbets from icy innovator Il Laboratorio del Gelato ($3.25 for one, $4 for two).

Skinny dipping

New for the diet brigade is Créme Delight. Created by former Wall Street banker Peter Gewitz, the treat’s low in sugar and fat. Comes in pints ($5) at Jefferson Market and Zabar’s.

Tiny ‘n’ tasty

New in the local dairy case is Edy’s Dibs. No spoon required for these bonbons, touted as “the next little thing

Ben & Jerry’s latest is Dave Matthews Band Magic Brownies – vanilla with fudge brownies and raspberry swirls ($3.79 per pint). Some profits go to the band’s BamaWorks fight against global warming. One “Enviro-Roadie” contest winner goes on the road with the band this summer as an icecream ambassador.

A real milkshake

Make ice cream the wacky way with a Play & Freeze Ball. Fill the blue plastic orb with ice, rock salt and ice cream ingredients. Then shake, toss and roll for 20 minutes until your pint’s ready. ($34.95 at productivity.net)